For the Filling
Heat the shredded chicken on a frying pan and season with salt, pepper, cumin and paprika to taste
Add the cream cheese and cook until completely combined with chicken
Add 1/4 cup of chicken stock let cook for 5 additional minutes. Remove from heat and set aside.
For the Salsa Verde
Boil the tomatillos, garlic, onion and jalapeno for 5-7 minutes. Then blend in a blender with the cilantro, the table cream, and 1/4 cup of chicken stock.
Once blended, pour into a hot frying pan with a little bit of olive oil and let cook for 3-5 minutes.
Add salt and pepper to taste.
For the Enchiladas
Heat the tortillas either in the microwave or on the stove top.
Coat each tortilla in the salsa verde.
Fill each tortilla with the chicken filling and roll.